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Gluten-Free Dairy-Free Angel Food Cupcakes with strawberries

By Joy the Baker
  • minutes
  • Serves

INGREDIENTS

1/4 cup

plus 2 tablespoons gluten-free multi-purpose flour (I used King Arthur Flour Blend)

1/4 cup

plus 2 tablespoons superfine sugar

2 tbsp

cornstarch

6

large egg whites

1/8 tsp

salt

3/4 tsp

cream of tartar

1 tsp

vanilla extract

1/4 cup

plus 3 tablespoons superfine sugar (yes, more sugar)

1 14 ounce can

coconut cream (from Trader Joe's) or full fat coconut milk, chilled in the refrigerator overnight

2 tbsp

superfine sugar

1 tsp

pure vanilla extract

1 pint

strawberries, sliced

1 tbsp

superfine sugar

1/2 cup

toasted coconut, for topping